Cameroon Poulet DG

Start by prepping the marinade for the chicken by blending the cilantro, celery, scotch bonnet/ habanero pepper, red onion, ginger, bullion, salt and white pepper.

Marinade the chicken in half of the marinade for at least 30 minutes.

While the chicken is marinading, peel and cut the plantains 1 cm thick rounds (resembling coins), and fry until golden brown on both sides. Be careful not to over fry the unripe plantains trying to match their color with the ripe plantains. Unripe plantains are usually darker when fried as they have more sugar.

Broil the chicken pieces in under a hot broiler until it is golden brown. There is no need to flip the pieces since they are small.

Blend the tomatoes and set aside.

In a pot, saute the onions on medium heat for 5 minutes until they become translucent. After 5 minutes, add in the blended tomatoes, and turn the heat up to high.

Cook the tomatoes, stirring occasionally to prevent it from burning till the tomatoes have reduced and become thick.

Add in the other half of the marinade saved from earlier and continue to cook the sauce down on low-medium heat for another 5 minutes.

Toss in the carrots, cook for 5 minutes then add in the plantain, chicken and bell peppers cook for another 5 minutes, then it is ready!